Vegan Pumpkin Cookie Bars with Cream Cheese Icing

Posted by in Bars, Cookies, Cooking, Halloween, Thanksgiving | 0 comments

 

 

 

 

 

 

 

 

 

 

 

 

Hello & Happy Thursday!!

 

 

 

 

 

 

Fall is all about soup, and all things pumpkin! 

 

 

In my obsession with all things cookies lately, I’ve ventured off into bars. If you love cookies, bars are even more seamless. You simply throw it all in a dish and call it a day. The last bar we did was a Salted Caramel Tahini Chocolate Chip, and I just knew, we had to do a fall inspired cookie.. 

 

and just like that, the vegan Pumpkin Cookie Bars with Cream Cheese Icing was born!

 

 

 

 

 

 

 


 

What’s fab about these cookie bars? Everything! It’s modeled after the most sought after Levain cookie recipe, features just flax eggs, you don’t have to sift in the dry ingredients, uses vegan butter, has a lighter texture with the cake flour, has rich notes pumpkin and cinnamon, compromises nowhere with texture or flavor, requires no chill time, it’s crispy on the outside and soft on the inside, and features ready made icing!

 


 

If you love all things pumpkin or are all about cookie bars, this recipe is for you!

 

 

 

 

 

 

 

 

 

Why this recipe is great: 

 

 

 

Quick

Easy 

Affordable

No chill time

Packs tons of pumpkin flavor

Packs real pumpkin

Crispy outside 

Soft inside 

No sifting of ingredients

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Print
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Vegan Pumpkin Cookie Bars with Cream Cheese Icing


  • Author: Gabrielle
  • Total Time: 35 minutes
  • Yield: 6-8 bars 1x

Ingredients

Scale

 

 


Instructions

  1. In a small bowl combine the ground flax and water. Set aside to thicken. This will serve as the eggs in the cookie bars.
  2. Preheat oven to 350 degrees.
  3. In a large mixing bowl, cream together cold cubed vegan butter, brown sugar, and white sugar for 2-4 minutes or until fluffy. Don’t over mix till its runny. Pro tip: Keep the butter in fridge until you’re ready to use it.
  4. Add the flax egg mixture and vanilla, mix well (1 minute)
  5. Now add the pumpkin puree, mix again. You can do 1/2 cup pumpkin vs the 1/3 cup, but may have to cook the cookies a little longer.
  6. In a large bowl combine all of the dry ingredients. Gradually add in the dry ingredients to the butter mixture in increments (flours, cornstarch, baking soda, cinnamon, pumpkin spice, and salt) mixing after each time just a little until combined. Avoid overmixing.
  7. Spread the dough evenly out in a 8 inch baking pan lined with parchment paper so you can easily pull them out.
  8. Bake for 20 minutes or until golden brown on the top. Let them rest on the pan for 10-15 minutes as they’ll continue to bake. Once cooled lift out of the pan. Cut the sides if desired for a more even look,  frost, slice and enjoy!

 

  • Prep Time: 15 mins
  • Cook Time: 20 mins

 

 

 

 

 

 

 

 

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